Iberico Pluma, Peperonata

Take the pluma out of the fridge 30 minutes before cooking to bring it to room temperature.

Preheat the oven to 220°C (428°F). Coat the peppers in oil and place them in the oven to roast for 15 minutes. Flip the peppers and roast for an additional 10 minutes, until the skin is charred and the flesh is very soft. Allow the peppers to cool to room temperature until they’re cool enough to handle.

Peel off the charred skin, split the peppers, and remove the seeds and pith. To save the cooking juices, peel and seed the peppers over a saucepan with a sieve. Thinly slice the cleaned peppers and add them back to the saucepan with the juices.

Add sliced garlic, tomato paste, sugar, a pinch of cracked black pepper, salt, and sherry vinegar to the peppers. Simmer the mixture until the liquid reduces to a rich glaze. Taste and season as needed, adding a few basil leaves, and adjust with a bit more sugar or vinegar if desired.

Heat a frying pan over high heat. Generously season the pluma with salt, and add a little vegetable oil to the pan. Once the oil begins to smoke, add the pork. Sear on high heat for about 3 minutes per side, gently pressing down to ensure even contact without pressing too hard (to keep the meat tender).

Let the pluma rest for 5 minutes before slicing. It should be pink and juicy inside.

Drizzle with fresh olive oil, garnish with basil leaves, and serve. Enjoy!